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Tuesday, November 29, 2011

Hot chocolate on a stick with homemade marshmallows

I tried a few recipes for hot chocolate on a stick and this is by far my favorite. It's like a chocolate truffle so it's delicious when you eat it off the stick or melted in milk as hot chocolate. The marshmallows are delish and easier than you think!

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.Store in an airtight container.

Hot Chocolate on a Stick http://www.foodiewithfamily.com/2011/01/06/hot-chocolate-on-a-stick/ PrintRecipe Type: dessert, candyAuthor: Rebecca Lindamood Adapted from King Arthur FlourPrep time: 15 minsCook time: 10 minsTotal time: 25 minsServes: 36This creamy chocolate fudge confection can be nibbled in its pure form, skewered on a stick alone or with homemade marshmallows and simply eaten or swirled into hot milk for a hot chocolate that is second to none.Ingredients

1. Line an 8 x 8-inch pan or a 9 x 9-inch pan with foil and set aside. 2. Combine the cream and sweetened condensed milk in a heavy bottomed saucepan over medium heat. Heat until it is steaming, but not boiling, stirring occasionally to keep from scorching. 3. Add all of the chocolate and remove from the heat. Allow the chocolate to melt, undisturbed, for 10 minutes. After 10 minutes, whisk firmly until it is thick and shiny. You can add a few drops of flavoring extract or oil at this point, or add some powdered espresso or vanilla. Whisk vigorously again to incorporate the flavoring (if used.) 4. Use a rubber or silicone spatula to spread the mixture out evenly in your prepared, foil-lined pan. Allow to cool at room temperature 12 hours or overnight so that it firms slowly. 5. Take the fudge from the pan and remove the foil. Place on a cutting board. 6. Using a knife heated with hot water and wiped dry, cut the fudge into 36 equal-sized cubes. You can either stick a lollipop stick (or candy cane) into the center of each block or leave as is. Additionally, you can press the cut sides of the fudge into crushed candy canes, roll them in cocoa powder or top with marshmallows. 7. Wrap tightly and store at room temperature.